摘要
对果脯生产中废糖液的主要成分、澄清和脱色方法进行了探讨。采用石灰法澄清,活性碳或过氧化氢脱色处理,取得了较为满意的结果,为废糖液的综合利用提供了一项具有实用价值的方法和途径。
The paper describes the main ingredients,the methods of clarification and thedecolouration of waste sugary liquor in production of fruit preserves.Liming process forclarification and active carbon or peroxide of hydrogen for decolouration are adopted,and better results are obtained. This offers a way to make use comprehensively of wastesugary liquor.
关键词
果脯
废糖液
澄清
脱色
果汁糖浆
糖渍液
Fruit preserves, Waster sugary liquor, Clarification, Decolouration, Suqary liquor of fruit juice, Sugaring liquor